When mangoes go on sale, I always grab a few extra — they’re perfect for making Ninja Creami Mango Sorbet. I used to keep store-bought sorbet in the freezer, but it was always too sweet and never tasted like real mango. So I started making my own. Just fresh mango and a bit of lime juice is all it takes. It spins up smooth, tastes like real fruit, and I haven’t bought a tub since.
If you love this recipe, make my Ninja Creami Mango Ice Cream next!
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Jump to:
- Why You’ll Love This 2 Ingredient Mango Sorbet
- Easy Mango Sorbet Ingredients
- Equipment Needed
- How to make it
- Variations
- Common Problems and Easy Fixes
- Can I use frozen mango instead of fresh?
- Can I sweeten my mango sorbet?
- How long does mango sorbet last?
- The One I Use
- More mango recipes to try
- More Ninja Creami recipes to try
- Printable Recipe
- About Jeri Walker
- Comments
Why You’ll Love This 2 Ingredient Mango Sorbet
This homemade sorbet actually tastes like the fruit you put in it. Once you taste the pure mango flavor in every scoop, you’ll make this all summer long — and no one will believe how easy it was. It's the perfect frozen treat for hot summer days.
If you like this recipe, try my Ninja Creami Strawberry Sorbet and Ninja Creami Dole Whip next.
Easy Mango Sorbet Ingredients
You only need two simple ingredients to make this mango sorbet:
- Fresh mango: You'll need 2-3 large ripe mangoes. I love using red mangoes because they're naturally sweeter when fully ripe. Use mangoes that are slightly soft when you press them gently. You can also use Ataulfo mangoes or Kent mangoes.
- Juice of ½ a lime: About 1 tablespoon. This is optional, but I love the flavor it adds. You could also use a tablespoon of pineapple juice, mango juice, or orange juice.
See the printable recipe card below for a full list of ingredients and quantities.
Equipment Needed
How to make it
Prep Your Mango
I like to cut into the mango and slice the flesh away from the pit, working down both sides so I end up with two large halves. Then I score the flesh in a checkerboard pattern and slice the cubes off the peel. You can also peel the mango first, cut the flesh away from the pit, and dice it into small chunks if you prefer. Either way works — you should have about 3 cups of diced mango when you’re done.
Blend the Mango and Lime Juice
Add the mango chunks and the juice of half a lime to a high-powered blender. Blend until the mixture is completely smooth with no chunks remaining. Scrape down the sides if needed. It should look like a thick, silky puree. If your blender is struggling, add 1–2 tablespoons of water to help it, but keep the puree thick for best results.
Freeze the Mixture
Pour the mango puree into a Ninja Creami pint container. Tap the container lightly on the counter to release any trapped air bubbles and smooth the top with a spoon if needed. Cover with the lid and place the pint container on a level surface in your freezer. Freeze for at least 24 hours so the base is completely solid.
Spin in the Ninja Creami
After 24 hours, remove the pint from the freezer. Place it into your Ninja Creami bowl assembly, add the lid assembly, and lock it into your machine. Select the “Sorbet” function.
Re-Spin
Once it's done spinning, check the texture. You're ready to scoop and serve if it's smooth and creamy. If it looks a bit crumbly, make a well with a spoon, add a tablespoon of your favorite milk or coconut water, and press the “Re-Spin” button. It should be perfectly smooth and creamy after one re-spin.
(To make it extra, extra smooth, instead of doing the above, add the milk, then press "Mix-In", let it run the cycle, then immediately press "Re-Spin".
Pro tip: Don't use more than 1 tablespoon of milk or coconut water before the re-spin; otherwise, the mixture will be too soft.
Serve
Scoop the sorbet into bowls or cones and serve right away. Garnish with fresh mango slices or a sprinkle of lime zest, if desired.
Variations
- Tropical Blend: Add ½ cup pineapple chunks before blending. If you love mango and pineapple together, you’ll also want to try my Mango Pineapple Smoothie.
- Creamy Mango Sorbet: Add 2–3 tablespoons of coconut milk to the blender.
- Mint Mango Sorbet: Blend in a few fresh mint leaves.
Common Problems and Easy Fixes
- Sorbet is crumbly: Add a splash of water or coconut milk before re-spinning.
- Sorbet is too hard: Let it sit out for 5-10 minutes to soften slightly before spinning.
- Not sweet enough: Add a little honey or agave after the first spin and Re-spin again.
Can I use frozen mango instead of fresh?
Yes, but thaw the frozen mango slightly before blending so your mixture isn’t too thick.
Can I sweeten my mango sorbet?
Yes, you can blend in a little honey, maple syrup, or agave if your mangoes aren't sweet enough. Start with 1–2 teaspoons.
How long does mango sorbet last?
Store any leftovers in the Ninja Creami pint container with the lid on. For best results, use within 7 days.
Ninja Creami Machine
The One I Use
Click below on the affiliate link to get the same Ninja Creami machine I use and love.
More mango recipes to try
Looking for more easy mango recipes? Try one of these:
More Ninja Creami recipes to try
If you’re loving how easy this mango sorbet is, here are a few more Ninja Creami recipes you’ll want to make next:
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Printable Recipe
Ninja Creami Mango Sorbet
Ingredients
- 3 cups diced fresh mango (about 2-3 large mangoes)
- 1 tablespoon fresh lime juice (juice of ½ a lime)
- 1-2 tablespoons milk or coconut water (optional, for Re-Spin if needed)
Instructions
- Slice down both sides of the pit to remove the large halves, then score the flesh in a checkerboard pattern and slice the cubes off the peel. Alternatively, you can peel the mango first and cut the flesh into small chunks. Either way, you should have about 3 cups of diced mango.
- Add the diced mango and the juice of half a lime to a high-powered blender. Blend until completely smooth, scraping down the sides as needed. The puree should be thick and silky. If the blender struggles to get going, add 1–2 tablespoons of water to help it blend but keep the mixture as thick as possible.
- Pour the mango puree into a Ninja Creami pint container. Tap the container lightly on the counter to release any air bubbles and smooth the top with a spoon if needed. Seal the pint with the lid and place it flat in the freezer. Freeze for at least 24 hours, until the base is completely solid.
- After freezing, remove the pint from the freezer. Place the pint into the Ninja Creami bowl assembly, secure the lid assembly, and lock it into the machine. Select the “Sorbet” function and let the machine complete the full cycle.
- Once the cycle is complete, remove the lid and check the texture. If the sorbet is smooth and creamy, scoop and serve immediately. If it looks crumbly or dry, use a spoon to make a small well in the center of the pint. Add 1–2 tablespoons of milk or coconut water, then Re-spin using the "Re-spin" function. It should become smooth and creamy after one Re-spin.
- Scoop the sorbet into bowls or cones and serve right away. Garnish with fresh mango slices or a sprinkle of lime zest, if desired. Enjoy!
Video
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Notes
- Mango selection: Use ripe red mangoes for the sweetest flavor. The mangoes should give slightly when pressed and smell fragrant at the stem. Red, Ataulfo, or Kent mangoes work well.
- Freezing tip: Make sure the pint freezes flat and solid for at least 24 hours before spinning. A soft or partially frozen base won’t spin properly.
- Texture adjustments: If the sorbet is crumbly after the first spin, don’t worry — a quick Re-spin with a splash of milk or coconut water will make it smooth and creamy.
- Storage: Store any leftover sorbet in the Ninja Creami pint with the lid on. Let it sit out for 5 minutes before re-spinning for best results.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri is the home cook behind Winding Creek Ranch and an expert in creating homemade Ninja Creami recipes. With years of hands-on testing, she shares simple, reliable ways to make creamy ice cream, sorbet, and frozen treats from scratch. Every recipe is developed and tested in her own kitchen to help you get perfect results from your Ninja Creami—every time. Jeri also writes for MSN and is committed to sharing recipes that actually work. Learn more about Jeri's journey to becoming a recipe developer.
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